| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Microwave |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dark brn. sugar; firmly pkd. Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground allspice |
| 1/8 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Ground cloves Water |
| 1 1/2 |
c |
Pecan halves; walnut halves; |
|
|
Cashews or a combination |
INSTRUCTIONS
1. In a deep, 2-quart, heat-resistant, non-metallic casserole, combine
first 7 ingredients (I use a 2 quart Pyrex mixing bowl).
2. Heat, uncovered, in Microwave Oven 1 1/2 minutes; stir occasionally.
3. Add 1/2 cup nuts at a time to syrup mixture. Stir until well coated.
With a slotted spoon lift out nuts; drain extra syrup. Place nuts in a
shallow, 1 1/2-quart, heat-resistant, non-metalic baking dish (I use
Corning Ware). Repeat with remaining nuts.
4. Heat coated nuts, uncovered, in Microwave Oven 5 minutes or until syrup
begins to harden slightly.
5. Transfer nuts to wax paper and allow to cool and harden.
This is a family favorite and so easy to make. I always use pecans. For
years I have filled some type of small container and given for gifts.
Source: Sharp Microwave Oven Cook Book.
Joyce Burton, Prodigy Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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